Vegan Rose Marshmallows
A re-imagined childhood favorite, these Vegan Rose Marshmallows are a sophisticated sweet treat! Aquafaba and agar agar create the perfect soft texture without the need for gelatin, and our Rose Flavor Paste gives them a subtle floral flavor. Sprinkle on some rose petals to elevate the experience or throw in some other mix-ins to make them your own!
Recipe by: Joan Repato
Yield: 8 x 8" Square Cake Pan, cut into squares
4.6 oz (130g) Powdered sugar
4.3 oz (122g) Cornstarch
4 fl oz (119g) Aquafaba (liquid from a can of garbanzo beans)
¼ teaspoon Cream of tartar
0.42 oz (12g) Agar agar powder
8 fl oz Water
10 fl oz (300 ml) Corn syrup or glucose syrup
11 oz (314g) Granulated sugar
0.5 - 0.7 oz (15-20g) Rose Flavor Paste *See recipe notes
1.) Whisk together the powdered sugar and cornstarch and sift to combine well. Set aside.
2.) Prepare an 8"x8" square cake pan. Spray pan with non-stick spray on all sides.
3.) Heavily coat the cake pan with the powdered sugar and cornstarch mixture on all sides to prevent the marshmallow from sticking.
4.) In a mixing bowl with a whip attachment, whisk together aquafaba and cream of tartar; start on low speed then gradually increase to high speed. Whip for about five minutes until stiff peaks form.
5.) While aquafaba is whipping, place agar agar and water in a saucepan over medium heat and whisk until it comes to a boil for three minutes. Add corn syrup (or glucose syrup) and sugar and whisk until sugar is dissolved.
6.) Remove whisk, bring mixture to a second boil and add a candy thermometer. Continue to boil until the mixture reaches 240°F and remove immediately.
7.) Add the Rose Flavor Paste with a pinch of salt and whisk until fully combined.
8.) With the mixer running on low speed, drizzle the hot sugar and agar agar mixture into the aquafaba.
9.) Once all of the sugar mixture has been added, increase the speed of the mixer to high and whip for about 6 to 8 minutes.
10.) Pour marshmallow mixture into the prepared square cake pan and spread evenly with a spatula or wet hands with water and spread evenly. Optional: You can also sprinkle on rose petals and press them gently into the mixture, or simply sprinkle on some extra powdered sugar and cornstarch mixture on top.
11.) Allow marshmallows to cool and set for about 6 hours.
12.) Once marshmallows have set, remove the marshmallow slab from the cake pan and flip onto a cutting board that has also been sprinkled with the powdered sugar and cornstarch mixture. Spray a long chef's knife with non-stick spray on both sides so you can cut into the marshmallow cleanly into neat squares.
13.) Once all marshmallows are cut to your desired size, toss them into the powdered sugar and cornstarch mixture to coat each piece. Enjoy! **See recipe notes for storage instructions.
*Want to make these marshmallows with another flavor? Swap out the Rose Flavor Paste for one of our other flavoring compounds! Just be sure to adjust the amount according to the instructions on the packaging.
**If storing marshmallows, keep them in an airtight container in the refrigerator for up to one month or at room temperature for up to one week.